Are you looking to spice up your world? This kimchi fried rice uses bacon and a special green onion flavored oil, enhancing the flavor beyond compare.

Ingredients

• 3 Bowls steamed rice (3 cups)
• 1 Cup chopped kimchi
• ¼ Cup kimchi juice
• ½ Cup sliced bacon
• 1-2 Tbsp Jookjangyeon Gochujang
• 1 Tbsp Jookjangyeon Soy Sauce
• 3 Tsp Chung-O Sesame Oil
• 3 Tsp Chung-O Perilla Oil
• 1 Tsp vegetable oil
• 1 Green onion, chopped
• 1 Tbsp roasted sesame seeds
• 1 Egg

Let’s cook

1. Heat up a pan. Add the vegetable oil.
2. Add the chopped green onion, then add bacon. Stir fry.
3. Add Jookjangyeon Soy Sauce, kimchi, kimchi juice, and Jookjangyeon Gochujang.
4. Stir all the ingredients together then add the rice.
5. Add sesame oil and remove from the heat.
6. Next, heat up another pan. Add the vegetable oil then the Chung-O Perilla Oil.
7. Add the egg to pan, then a pinch of chopped green onions until cooked to desired finish.
8. Slide the egg over the kimchi fried rice, sprinkle with sesame seeds.

For bibimbap, each ingredient needs to be prepared with care. The different ingredients aren’t random, they’re chosen because they balance, harmonize, and compliment each other.

Ingredients (serves 2)

• 2 Cups cooked rice
• 6 Ounces soybean sprouts, washed and drained
• 5 Ounces of spinach blanched and washed with the excess water squeezed out by hand
• ½ Large carrot
• ½ Large zucchini
• ½ Pound fresh lean cut of beef
• 6 Shiitake mushrooms
• 2 Tsp Father’s Hill Grain Syrup
• 1 Tbsp Jookjangyeon Gochujang
• 1 Tsp Chung-O Sesame Oil
• 1 Tsp Jookjangyeon Soy Sauce
• 2 Eggs
• Salt, to taste
• Pepper, to taste
• 2 Tsp vegetable oil
• ½ Tsp sesame seeds
• 2 Tbsp minced garlic

Let’s cook

1. Put the soybean sprouts in a pot and add 4 cups water and 2 or 3 tsp salt. Cover and cook for 20 minutes over medium-high heat. Take out the sprouts with tongs and put them into a bowl.
2. In a bowl, mix the sprouts with ½ tsp salt, 1 tsp minced garlic, and 2 tsp of sesame oil.
3. Blanch the spinach in hot water, then mix with 1 tsp garlic, 1 tsp sesame oil, ½ tsp salt, and 1 tsp sesame seeds.
4. Cut the carrot, zucchini, and shiitake mushrooms into matchstick-size slices.
5. Heat up a pan. Add a few drops of cooking oil and sauté the carrots, zucchini, and shiitake mushrooms, all separately, with 1 tsp minced garlic, a drop of sesame oil for 1 minute until slightly softened.
6. Cut the beef into matchsticks, stir fry beef with 1 tbsp minced garlic, 1 tbsp soy sauce, 2 tsp vegetable oil.

In a bowl

1. Place the rice in the center of the bowl and arrange the prepared ingredients over the rice. Top with a fried egg and gochujang.
2. Sprinkle the bibimbap with the sesame seeds and drizzle with sesame oil to taste.
3. Serve right away with more Jookjangyeon Gochujang on the side.